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Simmer until tender, then cut the feet into neat pieces, and the ears into strips. Heat the butter in a stewpan, add the flour, stir and cook slowly for 5 or 6 minutes, then add the stock or liquor in which the feet and ears were cooked. Boil up, season to taste, simmer gently for 10 minutes, then put in the prepared feet and ears, and when thoroughly hot, serve.

Time.—About 2½ hours. Average Cost, uncertain. Sufficient for 3 or 4 persons.

1086.—PIG'S FEET AND EARS IN JELLY. (Fr.Pieds de Pore en Aspic.)

Ingredients.—4 pig's feet, 2 pig's ears, 1 dessertspoonful of finely-chopped parsley, ½ a dessertspoonful of finely-chopped fresh sage, salt and pepper.

Method.—Thoroughly cleanse the feet and ears, cover them with cold water, and simmer gently until the bones can be easily withdrawn. Cut the meat into dice, replace it in the liquor, add the parsley, sage, and salt and pepper to taste. Simmer gently for 15 minutes, then turn into a mould or basin, and put aside until cold.

Time.—About 3 hours. Average Cost, uncertain. Sufficient for 1 medium-sized mould. Seasonable in winter.

1087.—PIG'S FRY.

Ingredients.—A pig's fry, which consists of the heart, lights, liver and sweetbread, frying-fat, flour, salt and pepper, sage.

Method.—Wash the fry well, cover it with water, add a little salt, and cook gently for ½ an hour. Drain and dry well, cut into thin slices, and coat them lightly with flour seasoned with salt, pepper and a little sage. Fry in hot fat until nicely browned, then remove and keep hot. Sprinkle a little flour on the bottom of the frying-pan, let it brown, then pour in a little boiling water, and add seasoning to taste. Boil up, strain, and serve round the fry, or separately.

Time.—From 1 to 1¼ hours. Average Cost, 6d. to 7d. per lb. Allow 1 lb. for 4 or 5 persons. Seasonable in winter.


Ingredients.—A pig's fry, potatoes, peeled and sliced, 2 or 3 onions sliced, powdered sage, salt and pepper, flour.

Method.—Wash and dry the fry, and cut it into thin slices. Place a layer at the bottom of a greased piedish, add a sprinkling of sage, salt and pepper, dredge liberally with flour, and cover first with slices of onion, and afterwards with potato. Repeat until all the materials are used, letting potatoes form the last layer. Three-quarters fill the dish with boiling water, cover with a greased paper, and bake gently